1 cup oat flour (you can make your own see note)
1/2 cup sorghum flour (add more if needed see note)
1 tablespoon ground flaxseed
1 tablespoon oil
2 teaspoon baking powder
1 1/2 - 2 cups rice milk (see note)
1 apple, sliced and warmed (sprinkle with cinnamon if desired)
1 cup blueberries, warmed
1 banana, sliced
Mix all ingredients (except fruit and maple syrup) together and spoon onto a hot, seasoned cast iron skillet. Flip when top bubbles and starts to look dry.
To serve:Place one pancake on plate and spoon apples on top. Place another pancake on top of the first and spoon bananas and blueberries on top. Drizzle lightly with maple syrup.
The oat flour makes these fragile. Handle carefully as you remove from the skillet and plate them. Too much maple syrup makes the pancake very soft and hard to pierce with a fork and also makes them very sweet.
Note:Oat flour: process old fashioned oats in food processor until it's the consistency of flour. If mix is too watery, add a little more sorghum flour to thicken. If mix is too thick, add a little more rice milk.
Source of recipe: I made this up today and had it for lunch.